You know you've been eating the same one for YEARS.

If you stop and think about what's lurking on your dirty grill, you'll want to clean it immediately.

Give pasta salad the makeover it deserves.

We promise, it's not as gross as it sounds.

But apparently that doesn't stop us from eating them to maximum capacity.

If your cakes and cookies are coming out wrong, it could be because you're buying the wrong size eggs.

You'll never mix up these two ingredients again.

No, they're not the same. Once and for all, here are the best culinary uses for each appliance.

Turmeric, matcha, kombucha: Some trendy superfoods live up to the hype. Others may do more harm than good.

From runny to hard yolks, here's your cheat sheet.

Nutritionists share the anatomy of a healthy concoction, and we've ... well, been doing it wrong.

Experts reveal whether so-called "wellness waters" are worth our money.

Experts love brands like Caulipower, Amy's and California Pizza Kitchen. Find out why.

Chewy, fudgy, shiny, gooey: Everyone has their own definition of the perfect brownie. Here's how these pros achieve their idea of perfection.

Bench scrapers, drum sieves, heat guns and quenelle spoons ... this isn't your average list of whisks and stand mixers.

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It's like an Instant Pot had a baby with an air fryer.

There are plenty of silly "national holidays," but this one takes the cake for being most infuriating.

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Here's what’s really going on during the busiest day of the year at your favorite restaurant, and what you ought to do for mom instead.

"I’m sure she’s smiling and looking down from the big kitchen in the sky, saying she taught me well.”

The executive chef at Churchill Downs explains how he and his team make juleps for the 400,000 people who come through their gates.

While chefs appreciate Mexican cuisine's day in the sun every May 5, they're not totally on board with the way the U.S. has appropriated their food.

Star baker Rhonda Hull not only took Amateur Best In Show but earned the top spots in six other categories.

HuffPost Food & Drink’s series Consumed shines a light on Americans’ obsession with food, one topic at a time. May's theme is baking.

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There's something for everyone, from a Greek Cobb salad to an indulgent croissant French toast bake.

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We tried them to find out.

Welcome to the wacky world of historical diets, when people chugged gallons of milk and chewed all their food only to spit it out.

"I wanna have my wedding at Wegmans. Right here between the surprisingly affordable imported truffles and the dragon fruit."

He swore off salt (then later accepted it), shunned meat and had a weakness for mangos. But Gandhi never pushed his diet agendas on anyone but himself.

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"It tastes like caramel popcorn melted down into a drink ― in the best possible way."

Are services like Blue Apron helpful, or are they just a "half-assed version of cooking?"

Deviled dragon eggs FTW.